Sweet, moist, and delicious, strawberry bread is good for breakfast or dessert. Simply cut a slice and enjoy as is, or slather a little bit of butter to add some richness. Either way, you can’t go wrong.
This recipe for Strawbery Bread comes from Eat & Explore North Carolina: Cookbook & Travel Guide by Christy Campbell, a book that combines my two passions: eating and traveling.
This recipe is really easy to make, as long as you can measure, chop, and stir.
One thing I like to do when I make Strawberry Bread is to sprinkle my loaf pans with a cinnamon-sugar mixture after the pans have been greased. I also like to sprinkle the mixture on top of the loaves before I put them in the oven to bake. It adds a little extra sweetness and is the perfect finishing touch.
How To Make Strawberry Bread
For this sweet bread recipe, you need the following ingredients:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon cinnamon
- 4 eggs beaten
- ½ cup vegetable oil
- 2 ½ cups fresh strawberries
Before you get started, chop fresh, juicy strawberries very fine. If you don’t have fresh strawberries, you can use frozen strawberries that have been thawed.
- Preheat your oven to 350 degrees Fahrenheit. Grease and flour 2 9-inch loaf pans.
- In a large bowl whisk together flour, sugar, soda, salt, and cinnamon In a medium bowl, stir together the eggs, vegetable oil, and strawberries.
- Make a well in the center of the dry ingredients. Add the strawberry mixture to the flour mixture and stir until smooth. Spoon into prepared loaf pans. Bake for 1 hour.
Once the bread is done baking, remove it from the oven and let it cool in the pan on a wire rack for 10 minutes. Once that time is up, remove it from the pan and let it finish cooling on the rack.
Recipe Notes
Serve slices of this strawberry quick bread with butter or softened cream cheese.
Store any leftover bread in an airtight container.
Strawberry Bread
Ingredients
- 3 cups flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon cinnamon
- 4 eggs beaten
- ½ cup oil
- 2 ½ cups fresh strawberries chopped very fine (or use frozen, sliced strawberries)
Instructions
- Combine flour, sugar, soda, salt, and cinnamon in a large bowl.
- In a separate bowl, stir together remaining ingredients.
- Make a well in center of the dry ingredients. Add wet ingredients and stir until smooth. Spoon into 2 greased and floured 9-inch loaf pans.
- Bake at 350 degrees for 1 hour.
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Nutrition
About Eat & Explore North Carolina
The book, published in 2016 by Great American Publishers, has recipes from around the state coupled with information about the source of the recipes. For instance, did you know that Mt. Olive Pickles are from Mount Olive, North Carolina? It’s one of the facts that you will learn while browsing through Eat & Explore North Carolina.
The book’s contents are divided into the following chapters:
- Beverages & Appetizers
- Bread & Breakfast
- Soups & Salads
- Vegetables & Side Dishes
- Meat & Seafood
- Desserts & Other Sweets
- Index of Events & Destinations
- Index of Recipes
Among the recipes, you’ll find yourself tempted by Southwest Banan Pepper Dip, Fried Green Olives, Chocolate Pecan Pie, Fresh Apple Cake, Hoison-Glazed Short Ribs, and Sorghum Glazed Carrots.
You’ll learn about North Carolina’s Tour De Food, the North Carolina Poultry Jubilee, the North Carolina Cotton Festival, and other festivals, events, and facts about North Carolina.
This book would make a great gift for anyone wanting some good old Southern recipes, Tar Heel fans, and for anyone who has been or who is going to visit North Carolina. Look for the book at your local bookstore or wholesale club. If you would rather buy it online, it’s available at Great American Publishers and at Amazon.com.
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